In this ground beef and cabbage soup, simple ingredients combine to create a hearty and wholesome meal. This soup is packed with vegetables and ground beef, all simmered in a rich, savory broth. Plus, it comes together quickly with easy-to-find, affordable ingredients, making it perfect for weeknight dinners.
What’s great about this recipe
- It’s made with budget-friendly, readily accessible ingredients like ground beef, basic vegetables, and common pantry staples.
- Despite its rich flavor, this soup is quick and easy to make. It comes together in under an hour, which is great for busy weeknights.
- It’s a satisfying one-pot meal with easy prep and even easier cleanup.
- It’s a wholesome meal packed with vegetables including carrots, celery, cabbage, and potatoes. A delicious way to get your vegetables in.
Ingredients
- Oil – We use olive oil, but you can use your favorite oil as long as it’s suitable for sautéing.
- Ground Beef – For a leaner option, use ground sirloin. If you don't mind a bit more fat, opt for ground round or chuck. (See Recipe tips and notes 1)
- Produce – Onion (yellow or white), carrots, celery, and garlic form the flavor base. Green cabbage (about half a head) and small red potatoes make the soup hearty. Chopped parsley for garnish, optional.
- Pantry Staples – Beef broth and diced tomatoes. Choose reduced-sodium options if you're sensitive to salt.
- Spices – Salt, black pepper, and Italian seasoning bring extra flavor with minimal effort.
- See the recipe card for quantities and preparation.
Prepare the cabbage
- First, remove the outside leaves. They are usually damaged and wilted. Cut the cabbage in half. Put one half away for another use (See Recipe tips and notes 2).
- Rinse the remaining half well with cold running water. Give it a few shakes and pat dry. Place it on a cutting board and remove the tough white stem by making a V shape cut. It should pop right out. Discard the stem.
- Place the cabbage cut side down and cut horizontal strips about an inch wide.
- Now, cut the cabbage across the horizontal strips, again making them about an inch wide. You will end up with square bite sized pieces.
How to make ground beef and cabbage soup
- Heat the oil in a large pot (we use a 6-quart enameled Dutch oven) over medium to medium-high heat until hot but not smoking. Add the ground beef and sprinkle with the salt. Stir well then arrange it in one layer. Let it cook undisturbed for 3 minutes.
- Stir the beef and continue cooking for 2 minutes, or until browned. As you stir, break up any large pieces. Drain some or most of the rendered oil if necessary (See Recipe tips and notes 3).
- Lower the heat to medium, add the onions, carrots, and celery to the pot. Cook for 3 minutes, stirring often.
- Next, add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
- Add the diced tomatoes and beef broth. Stir well while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring to a boil (about 3-4 minutes).
- Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes to let the flavors come together (See Recipe tips and notes 4).
- Add the potatoes and cabbage. Raise the heat to high and bring to a boil again (about 3-4 minutes).
- Then, lower the heat to medium-low, cover, and cook for about 20 minutes or until the potatoes and cabbage are tender. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
Taste and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve in individual bowls, garnish with chopped parsley, if desired and enjoy.
Storing and reheating instructions
- Storing (Refrigerator): Allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for 3–4 days.
- Storing (Freezer): Once cooled, store the soup in an airtight container. Remember to leave 1–2 inches of space in the container to allow for expansion during freezing. Freeze for up to 2–3 months.
- Reheating: Gently warm the soup in a covered saucepan over medium-low heat until it comes to a gentle simmer or reheat in the microwave. If frozen, thaw the soup in the refrigerator overnight before reheating.
- Food Safety: According to the USDA, leftovers should be reheated to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Lean-to-fat ratios in ground beef vary. Here’s a general guide: Ground Chuck 80–85% lean to 15–20% fat; Ground Round 85–90% lean to 10–15% fat; Ground Sirloin 90–92% lean to 8–10% fat (if you want the lowest fat content)
- Store leftover cabbage in the refrigerator. Wrap it tightly with plastic wrap, place it in an airtight container for extra protection, and store it in the crisper drawer. It should stay fresh for about 7 days. Use it to make this comforting chicken cabbage soup or our popular cabbage sausage soup.
- Depending on the fat content of the ground beef, you may want to drain some or all the fat. An easy way to do this is to take the pan off the heat, move the beef to one side, and tip the pan slightly so that the oil pools on the opposite side. Use a large spoon to scoop out the excess oil. Level the pan and continue with the recipe.
- Letting store-bought broth simmer with the aromatics and vegetables for a little while gives the soup a “homemade” taste. It adds a bit to the cooking time, but the flavor boost is worth it.
Frequently asked questions
Can I use ground turkey instead of ground beef in this soup?
Yes, ground turkey makes a great substitute. Stick with lean ground turkey, such as 85/15 or 90/10, instead of turkey breast for better flavor and texture.
Can I add other vegetables to this soup?
Yes. Softer vegetables like zucchini, broccoli, or cauliflower can be added, but be sure to add them in the last 5–10 minutes of cooking so they don't overcook. To avoid overcrowding the soup, substitute vegetables rather than adding extra to keep the broth ratio balanced.
Can I make this soup ahead of time?
Yes. This soup stores well and can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave (see Storing and Reheating section above).
Can I make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the ground beef and using vegetable broth instead of beef broth. Use a plant-based meat substitute, a quick-cooking bean like lentils or split peas, or extra vegetables to keep the soup hearty.
If you enjoyed this soup and you’re looking for more easy, budget-friendly recipes, be sure to try our Tuscan soup with cannellini beans, easy potato corn chowder, and our popular kale and white bean sausage soup that won’t leave you hungry! These soups are packed with hearty ingredients that will satisfy without breaking the bank.
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📖 Recipe
Ground Beef and Cabbage Soup
In this Ground Beef and Cabbage Soup, simple ingredients combine to create a hearty and wholesome meal. This soup is packed with vegetables and ground beef, all simmered in a rich, savory broth.
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Lean Ground Beef (use ground sirloin, chuck, or round)
- 1 teaspoon Salt we use kosher salt, plus extra if needed at the end
- 1 Medium Onion finely diced
- 2 Carrots sliced into rounds or half rounds depending on their size (about 1 cup)
- 2 Celery Ribs sliced or diced (about ¾ to 1cup)
- 3-4 Garlic Cloves minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 (14.5 ounce) Can Diced Tomatoes
- 6 cups Beef Broth
- 1 pound Small Red Potatoes cut in half or quarters depending on their size
- 1-1¼ pound Green Cabbage chopped into bite sized pieces (about half a small head of cabbage)
- Chopped Parsley for garnish optional
Instructions
- Heat the oil in a large pot over medium to medium-high heat until hot but not smoking. Add the ground beef and sprinkle with the salt. Stir well, then arrange it in one layer. Cook for 3 minutes without disturbing.
- Stir the beef and continue cooking for 2 minutes (or until browned). Break up large pieces while stirring. If necessary, drain some or most of the oil rendered (see note 2).
- Lower the heat to medium and add the onions, carrots, and celery to the pot. Cook for 3 minutes, stir often.
- Next, add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
- Add the diced tomatoes and beef broth. Stir while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil (it will take about 3-4 minutes).
- Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes to let the flavors come together (see note 3).
- Add the potatoes and the chopped cabbage.
- Raise the heat to high and bring to a boil (will take about 3-4 minutes). Then, lower the heat to medium-low, cover and cook for about 20 minutes or until the potatoes and cabbage are tender. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
- Taste the soup and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve and garnish with chopped parsley, if desired.
Notes
- Use low sodium broth if you are sensitive to salt.
- Depending on the fat content of the ground beef you may want to drain some or all of it. An easy way to do this is to take the pan off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Level the skillet and continue with the recipe.
- Letting store-bought broth simmer with the aromatics and vegetables for a little while will give the soup a “homemade” taste. It adds to the cooking time, but the flavor added is worth it.
Nutrition
Calories: 307kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 1475mgPotassium: 1093mgFiber: 5gSugar: 7gVitamin A: 3588IUVitamin C: 51mgCalcium: 112mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Debbie
My husband says about this soup "👍👍👍"! We think it would be good with ground sausage too! Thanks for sharing this soup!
Elizabeth Rodriguez
Absolutely! Happy to hear you enjoyed it!